Do I need to peel the peaches?

Peeling is optional. If the peach skins are thin and tender, you can leave them on. Peel the peaches if the skins are thick or if you prefer a smoother texture.

Why are my peach blondies very soft?

Peaches release juice as they bake, especially when they are very ripe. Make sure to drain the diced peaches on paper towel and coat them with cornstarch before adding them to the batter. The bars will also firm up more after they cool and chill.

How do I know when peach blondies are done?

The edges should be lightly golden, and the center should look set. A toothpick may come out with moist crumbs because of the fruit, but it should not be coated in raw batter.

Can I make peach blondies without white chocolate chips?

Yes. The white chocolate chips add sweetness and texture, but the recipe will still work without them.

Do peach blondies need to be refrigerated?

Yes. Because they contain fresh peaches and a peach glaze, store them covered in the refrigerator.

Peach Blondies

Description

Easy Peach Blondies made with fresh peaches, white chocolate chips, and a naturally colored peach glaze. These buttery, moist dessert bars are perfect for summer and peach season.

Ingredients

Peach Blondies

1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg, room temperature
2 Tablespoons freshly squeezed lemon juice
1 cup fresh peaches, diced into 1/4-inch pieces and well drained
2 teaspoons cornstarch
1/3 cup white chocolate chips

Peach Glaze

1 1/4 cups powdered sugar
3 Tablespoons mashed peach (use a very ripe peach)
1 teaspoon freshly squeezed lemon juice

Instructions

Preheat the oven to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray, line it with parchment paper, leaving an overhang on the sides, then lightly spray the parchment paper as well.
Dice the peaches into small ¼-inch pieces. Spread them over several layers of paper towels and gently pat dry to remove as much excess juice as possible.
In a separate bowl, stir together the flour, baking powder, and salt. Set aside.
Beat the softened butter, sugar, and vanilla for about 2 minutes. Add the egg and mix until combined.
Add 2 Tablespoons of lemon juice and mix. The mixture may look slightly separated, but it will come together after adding the flour.
Add the dry ingredients and mix just until combined.
Fold in white chocolate chips.
Toss the drained diced peaches with 2 teaspoons of cornstarch. Using a rubber spatula, gently fold the peaches into the batter.
Spread the batter evenly in the prepared baking dish. Bake for 35–40 minutes, or until the edges are lightly golden and the center is set. If the top begins to brown too much, loosely cover it with aluminum foil near the end of baking.
Cool the blondies completely in the pan at room temperature. Using the parchment overhang, lift them from the pan.
To make the glaze, mash about half of a very ripe peach to get about 3 Tablespoons of puree. Mix it with 1 teaspoon of lemon juice.
Gradually stir the peach mixture into 1¼ cups of sifted powdered sugar until smooth and spreadable. If the glaze is too thin, add more powdered sugar. If it is too thick, add a small amount of mashed peach or lemon juice.
Spread the glaze over the cooled blondies. Allow it to set completely.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days.

Notes

Fresh or canned peaches can be used. If using canned peaches, peaches packed in juice are the best choice. Drain them very well and pat dry with paper towels before adding them to the batter.

Whether using fresh or canned peaches, cut them into small ¼-inch pieces and remove as much excess moisture as possible. This helps prevent the blondies from becoming too wet.

Use ripe but still firm peaches for the batter. Save a very soft, deeply colored peach for the glaze.

A ceramic baking dish works best for this recipe because it bakes the blondies more evenly. A dark metal pan may brown the edges and bottom too quickly, so start checking earlier if using one.